Easy homemade granola with chunks of dried figs and a crunchy peanut butter base.
I made a batch of this granola early in the summer. The first day I made myself a bowl with yogurt and blueberries then proceeded to eat most of the chunks out of the leftovers. Luckily the base was still good and when my sister said she really liked it I decided it was worth blogging.
Granola is so easy to make, but I don’t have a lot of self control when it is around. Luckily in this batch I kept the added sugars to a minimum so it is fairly healthy. Calorie-wise it is about 100 calories per quarter cup.
- 5 tablespoons natural salted creamy peanut butter
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 cups old fashioned oats (make sure to choose a gluten-free variety if avoiding gluten)
- 4 dried figs, chopped into small pieces (about the size of a peanut)
- Pre-heat oven to 325 and line a baking sheet with parchment paper
- Place peanut butter in a medium-sized heat-proof bowl; microwave for thirty seconds or until peanut butter is slightly melted
- Stir in maple syrup, vanilla and cinnamon
- Fold in oatmeal and dried figs
- Spread granola out onto prepared baking sheet and bake for 10 minutes and remove granola from oven; toss on pan and place back into oven immediately
- Bake 5 – 10 minutes or or until lightly browned and allow to cool
- Store in an air-tight container up to two weeks
Reminder: Keep it Sweet Desserts is up for an American Made Award for the second year. Last year we did really well, this year I’m determined to do better! You can VOTE up to SIX times DAILY! I’d really appreciate your votes and sharing with friends. The winner will be selected based on VOTES and will be honored at the American Made workshop in October.